To make the spiced wafers, preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Place the sugar in a medium bowl and sift the flour, nutmeg, ginger and cloves over the top. Add the egg white, orange rind and melted dairy spread, and stir until well combined and smooth. Spoon 1 teaspoon of the mixture onto prepared tray and spread into a 6.5cm-diameter disc. Repeat with the remaining mixture, leaving 1cm between discs. Bake in preheated oven, swapping trays halfway through cooking, for 10-12 minutes or until golden brown and crisp. Set aside on trays to cool.

Step 2

Meanwhile, combine the water, wine, sugar, cardamom and cloves in a medium saucepan over low heat. Cook, stirring, for 2 minutes or until sugar dissolves. Bring to the boil over high heat. Reduce heat to medium-low and cook, partially covered, for 5 minutes.

Step 3

Meanwhile, use a vegetable peeler to peel the pears, leaving the stems intact. Stand pears in the wine mixture and bring to a simmer over medium heat. Cook, uncovered, for 20 minutes or until pears are tender. Remove from heat and set aside to cool slightly.

Step 4

Place pears in serving bowls and spoon over the syrup. Serve warm or at room temperature with spiced wafers.